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Mixed Nut Bars Recipe
Mixed Nut Bars Recipe photo by Taste of Home

Mixed Nut Bars Recipe

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Here's a tasty treat that is a wonderful time-saver. No matter where I take these bars, no one can eat just one and I always get asked for the recipe. They look great piled high on a pretty platter and taste even better.—Bobbi Brown, Waupaca, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 42 servings


  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter, divided
  • 1 cup butterscotch chips
  • 1/2 cup light corn syrup
  • 1 can (11-1/2 ounces) mixed nuts

Nutritional Facts

1 each equals 143 calories, 8 g fat (4 g saturated fat), 8 mg cholesterol, 104 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a small bowl, combine the flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
  2. Meanwhile, in a microwave, melt butterscotch chips and remaining butter; stir until smooth. Stir in corn syrup.
  3. Sprinkle nuts over crust; top with butterscotch mixture. Bake 10 minutes longer or until set. Cool on a wire rack. Cut into bars. Yield: about 3-1/2 dozen.
Originally published as Mixed Nut Bars in Country Woman November/December 1997, p35

Nutritional Facts

1 each equals 143 calories, 8 g fat (4 g saturated fat), 8 mg cholesterol, 104 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

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Reviewed Oct. 31, 2015

"Butterscotch fans, this is your recipe! The saltiness of the mixed roasted nuts I used was a great combination with the sweet, thick. butterscotch. Although the butterscotch mixture was a little difficult to spread around, if it is done while still very warm it spreads easier. Cut these into small serving pieces because they are very rich. As a volunteer food editor for Taste of Home I love trying new recipes that look and taste outstanding!"

Reviewed Mar. 30, 2014

"Really Yummy! My hubbie has an allergy to cashews, so I just used almonds and pecans, but I think you could use any nuts you please. Heating the butterscotch mixture a little more did make it easier to spread; I made extra because I love it gooey! I also sprinkled the top with a little coarse salt after it came out of the oven because I'm a sucker for salted caramel. Next time I might add broken pretzel pieces to the nuts. This is just me using my imagination; this recipe is really solid, and would be great just the way it is! Enjoy!"

Reviewed Oct. 10, 2013

"Great !! Made them for a club outing. Were gone like zap. Also requests for how to make. I dropped the melted butterscotch on top. When you put it back in the oven it melts evenly."

Reviewed Jun. 14, 2013

"Tasty bars!! Had a hard time spreading the butterscotch mixture. After several hours of cooling the final product had a heavenly chewy butterscotch nuts topping over a flaky crust. Yum :)"

Reviewed Jan. 31, 2013

"I am trying to make these and have been through bags of butterscotch chips! Tried every method I can find online for melting without scorching. They just aren't melting right! Any suggestions? I can melt without the butter but with the butter it turns pasty!!"

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